Beef Roasted Vegetable Pasta Bake
🧾 Ingredients (Serves 6–8)
🥩 Beef Sauce
500 g (1 lb) ground beef
1 small onion, chopped
3 cloves garlic, minced
1 can (800 g / 28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
🥕 Roasted Vegetables
1 zucchini, chopped
1 bell pepper, chopped
1 cup cherry tomatoes
1 small eggplant (optional), diced
2 tbsp olive oil
Salt & pepper to taste
🍝 Pasta & Cheese
300 g (10 oz) pasta (penne or rigatoni)
2 cups (200 g) shredded mozzarella cheese
½ cup (50 g) grated Parmesan cheese
👩🍳 Instructions
- Roast the vegetables
Preheat oven to 200°C (400°F).
Toss vegetables with olive oil, salt, and pepper.
Spread on a baking tray and roast for 20–25 minutes until tender and slightly caramelized. - Cook the pasta
Boil pasta in salted water until al dente. Drain and set aside. - Prepare the beef sauce
In a large pan, cook ground beef until browned.
Add onion and garlic, sauté until soft.
Stir in crushed tomatoes, tomato paste, salt, pepper, and Italian seasoning.
Simmer for 15–20 minutes until thickened. - Combine everything
In a large bowl, mix:
Cooked pasta
Beef sauce
Roasted vegetables - Assemble the bake
Transfer mixture to a greased baking dish.
Top with mozzarella and Parmesan cheese. - Bake
Bake at 180°C (350°F) for 20–25 minutes, until cheese is melted and bubbly. - Rest & serve
Let sit for 5–10 minutes before serving.
🍽️ Description
This dish combines savory beef, sweet roasted vegetables, and gooey melted cheese in every bite. It’s cozy, filling, and perfect for family dinners.
✨ Tips
Roast veggies well for deeper flavor (slight browning = more taste)
Add a splash of cream for a richer sauce
Use whole wheat or gluten-free pasta if preferred
Make ahead and refrigerate—flavors get even better!